Chicken Rea (Tahiti) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 lb. chicken cut into pieces, salt and freshly ground pepper, 3 T. butter, 3 T. vegetable oil, 1 large onion thinly sliced, 2 cloves garlic finely minced, 2 c. coconut cream or milk, 2-3 T. turmeric.
|
|
Directions: |
Directions:Sprinkle the chicken pieces with salt and pepper, then brown on all sides in a mixture of butter and oil. Transfer the browned chicken pieces to a Dutch oven with a close-fitting lid.
Add the onion and garlic to the skillet and cook briefly, until the onion wilts. Spoon this over the chicken and cover closely. Cook over low heat until the chicken is fork tender, 45 min.-1 hr.
Blend the coconut cream with the turmeric and pour the mixture over the chicken. Add salt and pepper to taste and bring just to a boil. Serve piping hot.
Coconut cream: Buy a can of coconut milk which has the cream floating on the top. Don't shake the can. Refrigerate before using so the cream rises to the top. Good brands in Southeast Asian markets are Mae Ply or Chao Koh. OR Crack the shell of a coconut and remove the meat (this option is included for authenticity, not that we commonly take that step). Pare away the dark skin from the meat, then grate the white meat and place in a piece of cheesecloth. Bring up the ends of the cheesecloth to make a bag. Squeeze to extract the juice. If more coconut cream is desired, empty the squeezed coconut into the mixing bowl and add one cup of water. Let stand, then squeeze once more in the cheesecloth. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: We enjoyed this dish in Tahiti.
|
|
This recipe for Chicken Rea (Tahiti) is from